The food
Pork shoulder and goat go straight into hot oil, no sauce hiding anything. Ribs and chicken come off the smoke lacquered dark. Everything is seasoned the way it is seasoned at home.
Indianapolis · Haitian kitchen & bar
Cooked over real fire
Griyo crackling at the edges, goat fried dark and crisp, plantain pressed twice and hit with pikliz. Pull up whenever the craving lands — the kitchen never closes.
- Open 24 hours, every day
- 2105 N Mitthoeffer Rd
- Barbecue & Haitian plates
What you came for
Great food.
Great drinks.
Great vibes.
Three things printed on the menu, and the reason the doors stay unlocked at four in the morning.
The bar
Prestige on ice, Modelo, Corona, Guinness and Heineken. Tequila when the night calls for it. Fresh passion fruit and lemon juice for anybody sitting it out.
The room
Music on, plates going out, somebody laughing two tables over. Come alone at noon or roll in deep at midnight — the welcome does not change.
Off the fire
What people order twice
A short list of the plates that leave the pass fastest. The rest lives on the full menu.
Most ordered
Griyo
Marinated pork shoulder, fried dry and crisp with the edges left crackling.
$19.99
Fritay Platter
The full spread for a table. Pork, goat, akra, plantain and slaw, medium or large.
from $29.75
BBQ special
BBQ Ribs
Smoked low, glazed at the end, pulled off while the bark is still sticky.
$19.99
Fried Fish with Plantain
Poisson Fri — whole fish, fried to the bone, with a stack of banann peze alongside.
$25.99
Weekends
Bouillon Tèt Kabrit
Long-simmered goat broth with root vegetables. Weekends only.
$20.00
Drinks & Beer
Passion fruit, lemon, mystic and smoothies, plus a cold row of bottles.
from $1.75
Fridays only
Fufu Friday · Every Friday
Fufu is on the menu every Friday. Call ahead for today’s plate.
Call about Friday
Behind the pass
Heat does the talking
No shortcuts and no heavy sauce covering for a rushed cook. Meat is marinated ahead, dropped to order, and pulled the moment the crust sets.
- Pork and goat are marinated well ahead of the fryer
- Plantain is smashed and fried a second time so the edges shatter
- Seasoning is built in layers rather than poured on at the end
- Ribs and chicken take their time before the glaze goes on
Around the clock
Nobody flips the sign
Third shift, after the club, before a flight, or a regular Tuesday lunch. The grill is lit and someone is on the line, whatever the hour reads.
Find us
Pull up on Mitthoeffer
East side of Indianapolis, parking out front, doors unlocked whenever you get here.
Hours
Open 24 / 7
Bouillon tèt kabrit is a weekends-only plate.